• working on DNS.. links may break temporarily.

Smoke-Infused Ice for Cocktails

Foxfire

Foxfire

Full Fledged Farker
Joined
Aug 28, 2012
Messages
414
Reaction score
122
Points
0
Location
San Jose, CA
The better-half's father is a big fan of whiskey and bourbon, so this year we tried making some smoke-infused ice a s a special birthday gift.

The basics: freeze a large block of ice, pop it in a low-temp (100-150 degree) grill or smoker with loads of smoke, filter, and bottle or freeze.

ice100_zps6890bd60.jpg


ice400_zpsc4930635.jpg


ice700_zpsea1595a6.jpg


ice750_zps1504b4f3.jpg


ice980_zpsbaf59175.jpg


The complete process with more pix is posted on my blog. As always, thanks for looking!

http://foxfirefoodanddrink.wordpress.com/2012/12/28/smoke-infused-cocktail-ice/
 
I've heard of this here before, looks interesting. I'm not sure of the appeal for myself tho, may have to try it sometime just to see what it's about. Any particular smoke flavor paired with with a specific liquor?
 
I added a drop of liquid smoke to some water and froze it in our refrigerator egg holder thing. Made half moon ice looking things and they tasted great in our bloody marys.
 
code3rrt said:
I've heard of this here before, looks interesting. I'm not sure of the appeal for myself tho, may have to try it sometime just to see what it's about. Any particular smoke flavor paired with with a specific liquor?
Click to expand...

I tried some leftover cherry-infused ice in whiskey from a sherry-cask and thought they complimented nicely, but I would have added a touch of water to dilute. The cherry wood batch was a bit strong.
 
How much flavor does this bring to the water?
Is there a possibility of over smoking water?
How harsh would a mesquite water be?
jon
 
jonboy said:
How much flavor does this bring to the water?
Is there a possibility of over smoking water?
How harsh would a mesquite water be?
jon
Click to expand...

The water has a strong smoke smell, enough that I put plastic wrap over an open bowl of it to prevent jacking up the kitchen. But once re-frozen the smell is just lightly released as the cube slowly melts. It's just supposed to lightly enhance a drink's nose rather than replace it. If the end result is too heavy handed, dilute the next batch of cubes with 50% clear water and see where to tweak from there to your liking. Never did mesquite, I'd say go for it! Might pair nicely with a beefy dish!
 
What kind of real difference do you notice with the smoked ice and is there a noticeable difference between the different woods?
 
I saw a show where some Mixologists were infusing cocktails with various smokes into ice or drinks with a cold smoke generator. One of them was Irish peat moss!
 
Very clever! I'd be interested to hear how your father in law liked he flavor
 
Freddy j said:
Very clever! I'd be interested to hear how your father in law liked he flavor
Click to expand...

I'm actually headed over to his place in a little while to help him bottle (he's a home winemaker, and a good one, at that). I'll see what he had to say!
 
You must log in or register to reply here.
Back
Top